Cowboy Butter-Bathed Potatoes
This recipe expertly transforms Yukon gold potatoes into a flavorful side dish. Par-boiled then roasted until golden, they are generously coated in a rich "cowboy butter" infused with shallots, garlic, and a vibrant blend of fresh and dried herbs and spices, delivering deep, aromatic flavors and satisfying texture.
Equipment
- 1 Large Stockpot For par-boiling potatoes
- 1 Large Roasting Pan or Baking Sheet For roasting potatoes to achieve crispness
- 1 Small Saucepan To prepare the infused cowboy butter
- 1 Whisk For blending the butter and spices
- 1 Chef's Knife and Cutting Board Essential for precise potato and aromatic preparation
Ingredients
Main
- 3 pounds Yukon gold potatoes about 12 medium, cut into 2-inch pieces
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- 1 small shallot roughly chopped
- 4 cloves garlic smashed
- 8 to 10 sage leaves
- 1 tablespoon thyme leaves
- 1 tablespoon rosemary leaves
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 sticks 1 cup unsalted butter, cut into chunks and softened
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cut Yukon gold potatoes in a large stockpot, cover with cold water, add a generous pinch of kosher salt, and bring to a boil. Cook until the potatoes are fork-tender, about 10-15 minutes.
- Drain the potatoes thoroughly and let them steam dry in the colander for a few minutes to remove excess moisture.
- Transfer the dried potatoes to a large bowl, toss with 3 tablespoons of extra-virgin olive oil and a pinch of kosher salt, then spread them in a single layer on a large roasting pan or baking sheet.
- Roast the potatoes for 20-25 minutes, flipping them halfway through, until they are golden brown and slightly crispy.
- While the potatoes roast, melt the 2 sticks of unsalted butter in a small saucepan over medium-low heat. Add the chopped shallot, smashed garlic cloves, sage leaves, thyme leaves, and rosemary leaves.
- Cook gently for 5-7 minutes, allowing the aromatics to infuse the butter without browning them significantly.
- Remove the saucepan from the heat. Stir in the smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, and a pinch of kosher salt and freshly ground black pepper.
- Carefully transfer the roasted potatoes back to the large mixing bowl. Pour the warm cowboy butter mixture over the potatoes.
- Toss the potatoes gently to ensure they are evenly coated with the rich, aromatic butter, then serve immediately.
Notes
1. Ensure potatoes are thoroughly dried after par-boiling; any residual moisture will hinder crisping during roasting. A quick toss back in the warm pot off the heat can help evaporate surface water.2. When preparing the cowboy butter, gently infuse the shallots, garlic, and fresh herbs in the butter over low heat. Avoid browning them too much to preserve their fresh, aromatic qualities. Add the dried spices off the heat to prevent burning.3. For an enhanced textural contrast, consider lightly smashing the par-boiled and dried potatoes before roasting. This creates more surface area for crisping and allows the rich butter to cling better, yielding pockets of extra flavor and crunch.